Publications by authors named "Da-Young Jee"
Article Synopsis
- Contaminated food surfaces, particularly stainless steel in food-processing, are key pathways for spreading foodborne pathogens.
- A study investigated the effectiveness of combining tap water-based neutral electrolyzed water (TNEW) with lactic acid (LA) against pathogens like E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, achieving significant bacterial reductions.
- The synergistic effects stem from mechanisms including reactive oxygen species production, damage to cell membranes, DNA damage, and interruption of enzymes, indicating the TNEW-LA combination is effective for sanitizing surfaces in food processing environments.
As an emerging electrolyzed water (EW) technology, tap water-based neutral electrolyzed water (TNEW) is an attractive alternative to other types of conventional EW for sterilization of food contact surfaces. In this study, we sought to identify strategies for improving TNEW inactivation efficiencies of major foodborne pathogenic bacteria. We investigated the synergistic antimicrobial effect of TNEW and ultraviolet-A light (UVA) combination treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel.
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